Cutco Knives?
15 years ago
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- 15 years ago
- 15 years ago
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GOOD knives I can put in the dishwasher?
Comments (31)The only way your knives will be harmed in the dishwasher, unless they have wooden grips, is that the edges will tend to get banged into other metal things. If you can place them in the dishwasher so that this doesn't happen, they will be fine. If you put all your sharp knives in a heap with each other and other silverware during the handwashing process, then you subject the blades to similar abuse. Safety is a different issue. While I agree that it is pretty dangerous to have sharp knives sticking up out of the silverware basket in your dishwasher, putting them in a basin of sudsy water is even more dangerous. At least in the dishwasher silverware basket, you can see them. A sharp knife that is invisible under sudsy water is ridiculously dangerous. If that's how you would handwash them, then do yourself a favor and put them in the dishwasher. jefd...See MoreWhat brand/line knives would you recommend?
Comments (32)A cheap knife that has been properly sharpened will beat an expensive knife that has become dull. Knives get dull quickly, no matter how good they are (if you think otherwise, you don't know what a truly sharp knife is like). Sending knives away to be sharpened sufficiently frequently that they stay properly sharp is not practical. Resharpening services are not an alternative to home sharpening; they serve a different purpose (restoring the edge of a knife after repeated home sharpening). A good knife will take a better edge, and hold that edge longer, than a poor knife, but "good" and "poor" don't correlate precisely to price. How sharp a knife is when you buy it only tells you that it can be given a good edge; it does not tell you how well that edge will last, nor how easy it will be to resharpen the knife. The cheap "Fibrox" handled knives recommended by America's Test Kitchen work very well if you keep them sharp, and they are easy to sharpen. If you abuse them they are cheap to replace. We have expensive Japanese and German knives and cheap Fibrox knives; the expensive knives are better than the cheap ones, but the cheap ones are more than adequate. It would be a crime to run a fine Japanese knife through an electric sharpener or run it up a diamond "steel"; for the cheap knives, who cares? That means it's much less work to keep the cheap knives adequately sharp (not as sharp as I can achieve with a good hand sharpening on expensive Japanese water stones, but plenty good enough for the real world). This post was edited by PeterH2 on Thu, Feb 21, 13 at 18:39...See MoreBest kitchen knives and iron skillet
Comments (23)I just love my Wusthof kitchen knives - they will last me my lifetime with proper care. NEVER put your knives in the diswasher - handwash only (only takes a couple of seconds) - and don't put them in a loose "knife drawer" where they rattle around and hit each other. I have two magnetic strips where I hang my knives individually, works perfectly for me. I take mine in to a pro knife sharpener rather than using any little gadget to sharpen them, but I do use my steel before using them as this keeps the edge "level" - BUT it does NOT sharpen them. I was given a full set of them a handful of years ago, but you know I really only use the basic three 99% of the time - so if you want knives that will last a lifetime with proper care, the three Wusthof basic three will be just super - they actually sell them as this set also. From all my research I discovered that knives are like pretty much everything else, you get what you pay for....See MoreCutco?
Comments (12)I wasn't impressed trying a friend's. I love, love, love, love, love my Shun knives so much. More than any Cutco, Wusthof, Dexter, Forschner, or Henkel I've tried. I don't feel an entire "set" (of someone else's determination) of knives is necessary. Daily, I use a non-granton santoku, small paring, and an offset bread. I have a 7.5" slicer and small non-offset serrated knife that I use often also. If money were no object, I'd buy a beauty from my neighbor down the road. Assuming he ever starts taking orders again, that is.... -------- EDIT: Adding...IMHO as long as one practices good knife etiquette (washing and drying knives by hand after each use, no DW, never standing a knife upright on the tip, etc) and sharpening skills, most of us home chefs are probably fine with whatever feels comfortable in our hand. :) Here is a link that might be useful: Master bladesmith Bob Kramer's knives This post was edited by breezygirl on Sun, Mar 24, 13 at 3:36...See More- 15 years ago
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